Easy Chicken Korma Recipe with Coconut Milk £1.12 per serving
This easy Chicken Korma Recipe with coconut milk is a rich and creamy curry, without too much spice, that doesn’t take long to make so is perfect as a family-friendly mid-week meal.
In a blender add the fresh coriander, ginger, curry powder and garam masala, and a couple of tablespoons of water, blitz to make a korma paste. Transfer onto your chicken and marinade for at least 30 minutes, but ideally 2 hours.
Add a little oil to a non-stick pan and cook the chicken for 10 minutes until mostly cooked. Put it to one side to finish cooking later on.
Korma curry
In the blender add the garlic and onion, with a couple of tablespoons of water and blend to make a puree.
While the chicken is cooking, fry the garlic and onion puree in the remaining oil over a high heat for 10 minutes until it starts to brown, stirring to make sure it doesn’t dry out.
Add the tomato puree, cardamom, all spice, nutmeg, cumin, turmeric and sugar, then stir through for 2 minutes, making a dry paste.
Slowly start adding the coconut milk, then stir, add the cinnamon stick, salt and pepper to taste and almonds, then cook for a further 5 minutes. Transfer the part-cooked chicken and simmer for 15 minutes. Stir in the cream before you serve.
Notes
Total cost £4.47, £1.12 per servingFigures are correct at the time of calculation. Prices are based on a generic, mid-price range supermarket, choosing their own value brand.Serve with homemade Peshwari naans and keema rice.We have free herbs as we've got a herb garden, otherwise use dried leaf and add 25p to the overall cost.